Zucchini High-Protein Gluten-Free Focaccia

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A long time ago in the coastal kitchens of Liguria, bakers created focaccia as a simple flatbread - olive oil, flour, and sea salt baked on hot stone. It was humble food for fishermen and farmers, but its aroma made everyone gather around the oven.

I’ve always loved how this classic bread keeps reinventing itself. When I first experimented with zucchini and high-protein gluten-free ingredients, it felt like giving this old Italian favorite a fresh, modern twist. The zucchini adds natural moisture and a gentle sweetness, while the protein-rich base makes it surprisingly satisfying.

And when it bakes? The kitchen fills with the warm scent of olive oil and herbs, and the top turns beautifully golden - exactly the kind of bread that makes you want to tear off a piece before it even cools.

That’s the charm of this Zucchini High-Protein Gluten-Free Focaccia - a rustic classic, reimagined for today’s table. Curious how it comes together? Let’s bake it.

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Yield:

1 tray (10 portions)

Total Time:

• Prep Time: 20 minutes

• Bake Time: 45–60 minutes

Ingredients:

• Oat flour – 120 g

• Rice flour – 80 g

• Chickpea flour – 50 g

• Ground flaxseed – 20 g

• …

👉 Find the complete recipe here!

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